Noodles and Veggies
¼ cup soy sauce
⅓ cup warm water
1 Tbsp peeled grated fresh ginger
1 medium garlic clove, grated
2-3 tablespoons rice vinegar (I like mine a little tangier)
1 Tbsp Asian toasted sesame oil
1 Tbsp honey
1 tsp dried hot red pepper flakes or Sriracha
Adapted from Smitten Kitchen.
- Cook spaghetti until just al dente. Drain and rinse with cold water to bring to room temp.
- While the spaghetti is cooking, prep your vegetables and whisk together all ingredients of the sauce. If the sauce feels pretty thick, add a little more water. If you want it sweet- add more honey, saltier- add more soy sauce. You get the picture. Feel free to make the sauce a few days ahead and just bring to room temp when ready to serve.
- Place the noodles, vegetables, and sauce in a large bowl. Toss well to combine. Serve at room temp topped with sesame seeds and extra scallions.
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